Marinated Fish Kebabs

By admin
11 May 2015

A hot and sweet marinade elevates the flavour of the fish


200g haddock loins, skinned, cut into cubes

200g salmon steaks, skinned, cut into cubes

1 x 200g piece of fresh tuna or sword fish, cut into cubes

About 8 cherry tomatoes

½ fennel bulb, roughly chopped and blanched

For the marinade:

1 tbsp olive oil

Pinch of dried oregano

2 tsp paprika

2 tsp Canderel Green granules

Small handful of coriander leaves, finely chopped

½ red chilli, de-seeded and finely chopped

Salt and freshly ground black pepper


Cook with

Canderel Green




preparation: 20 minutes

cooking: 20 minutes

Per serving

966 Kilojoules


  • You will need small wooden skewers, soaked for 30 minutes to prevent burning.
  • First mix together the marinade together, taste and season some more if needed. Put to one side.
  • Add the fish to the marinade and mix so each piece gets really well coated then thread them tightly onto the skewers along with a tomato and the fennel. Pour any remaining juice over the skewers.
  • Sit them in a roasting tin then put them in the oven for about 15-20 minutes, turning them half way. Remove and serve straight away with a lemon wedge for squeezing over if you wish.